Preheat oven to 325°F.
Before stuffing, work
fingers under skin next to the cavity of bird. Working carefully, to not
tear skin, loosen all breast skin.
Distribute pieces of
butter under skin all over breast area. Stuff turkey, filling well, but
not packed, or stuffing will not reach internal temperature for safe eating.
Stuffing expands when cooked. Truss turkey
(Put leftover dressing
in a pan, saturate with chicken or turkey broth, cover. When turkey has
finished cooking and is resting, bake dressing for 35 minutes, removing
cover for the last 10 minutes if you desire a crunchy top.)
Put turkey, breast up,
in roaster pan with a lid.
Pour about 1/2 cup oil,
soak a linen cloth in oil until saturated. (Note: terry cloth or other
will not work because it will leave woolly fabric on the bird and/or will
come apart. You must use linen.)
Meanwhile, pour remaining
oil over turkey breast to coat. Season with salt and pepper. Salt will
make skin crunchy.
Wring out linen cloth,
and place over turkey, covering breast area. Cover pan with lid and place
in a preheated 325° F oven. Note: if the lid of your roaster is unable
to fit tightly down on the roaster, take two or three sheets of foil and
make a tent, sealing the mid-seam tightly, and sealing the edges tightly
around the pan.
Baste turkey once an
hour, being sure to saturate linen towel on breast area. Remove cloth
45 minutes before end of cooking. (Remove slowly to not tear skin.) Discard
cloth and cook, uncovered 45 minutes.
A stuffed bird of this
size will take about 5 3/4 hours to cook.
When done, remove from
oven, loosely cover with lid or foil and let stand, undisturbed, for 15
minutes before slicing. Doing this will help insure a juicier bird because
as the surface of the bird slowly cools, the juices will retreat back
into the meat. Cutting too soon, releases the juices into the pan.
Cliff's Bacon-basted Turkey
Prepare turkey as above, but omit butter and linen cloth. Instead, after
skin has been loosened, take rashers of bacon, and insert carefully under
skin covering entire breast area. Cook turkey, covered, as above, basting
each hour, and uncovering for the last 45 minutes. Let stand, as above,
Prior to making your
gravy, you may wish to skim off the excess bacon fat from the pan drippings.
Serves: 8 - 10
recipe from www.inmamaskitchen.com
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Whether you make this for Thanksgiving or Christmas, we wish you all a happy holiday